28
May
2019
Land O'Lakes International Development is leading an innovative, demand-driven Safety and Quality Investment in Livestock (SQIL) project to improve food safety and quality within Georgia’s dairy and beef value chains. The project is funded by the U.S. Department of Agriculture (via Food for Progress) and aims to reduce losses, improve food safety and quality from farm to fork, and to boost competitiveness, productivity, and trade within the Georgian dairy and beef market systems.
27
May
2019
In the last two weeks, the lari depreciated, once again, against the US dollar. Georgian currency lost about eight tetri against its American counterpart, causing quite a stir in the media, among political groups and economic experts. While government authorities claimed that the recent developments are short-term fluctuations driven by negative expectations, Turkish lira depreciation, dollar’s global strengthening, and are therefore not connected to the fundamentals of the Georgian economy, the members of the opposition were quick to blame incompetent fiscal and monetary policy.
27
May
2019
ISET Policy Institute implemented the project Shadow Analysis for Georgia in partnership with Ernst & Young Poland. Under the framework of the project, the ISET -PI team performed the following activities:
24
May
2019
According to Geostat’s rapid estimates of GDP growth, Georgia’s economy continues expanding at a moderately high pace, reaching 4.7% in the first quarter of 2019. Geostat’s Q1 growth figure fell below the National Bank of Georgia’s (NBG) 5% projection for annual growth in 2019. Meanwhile, based on the March data, ISET PI’s annual GDP growth forecast was 4.9%.
20
May
2019
The average cost of cooking one standard Imeretian khachapuri in April 2019 varied across Georgian cities, from 3.21 GEL (the price in Kutaisi) to 3.57 GEL (in Telavi). The overall average price was 3.47 GEL, which is 1.3% lower compared to the previous month (March 2019), and 5.5% higher compared to the same month of last year (April 2018). The change in yearly terms was driven by increases in three of the core ingredients: cheese prices went up by 9.5%, followed by flour (7.6%), and butter (1.7%).
